2 extra ripe lg. bananas, peeled
1 tsp. dry instant coffee
1 1/4 c. flour
2/3 c. sugar
1/4 c. cornstarch
3 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt (I leave out)
1 egg, lightly beaten
1 c. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla extract

Slice bananas into blender; whirl until smooth (1 cup). Stir coffee into pureed bananas. In a 9" or 8" square pan, combine flour, sugar, cornstarch, cocoa, soda and salt. Blend well with a fork. Make well in center of dry ingredients. Add banana mixture, egg, oil, vinegar and vanilla. Stir in dry mixture with a fork until well blended. Bake in 350 degree oven for 30 minutes. Cool completely.

FROSTING:

3 tbsp. butter (I use Fleischmann's tub butter)
1 1/2 c. sifted powdered sugar
2 tbsp. cocoa
1 tsp. dry instant coffee (I use decaf)
2 tbsp. milk
1/2 tsp. vanilla

Combine butter, sugar, cocoa and coffee until mixed. Add milk and vanilla. Beat until smooth. I decrease ingredients for frosting by almost half and it is enough for a thin coating of frosting on the top.